Description
This Blueberry Peach Feta Salad is a refreshing and vibrant summer recipe combining sweet fresh fruit, tangy feta cheese, crunchy toasted nuts, and a zesty honey-lemon vinaigrette. Perfect as a light lunch or a colorful side salad, its blend of flavors and textures makes it an irresistible and healthy choice to enjoy during warm weather.
Ingredients
Scale
Salad
- 6 cups mixed greens (spring mix, spinach, or your favorite blend)
- 1 pint fresh blueberries, rinsed and patted dry
- 2 ripe peaches, pitted and sliced
- 4 ounces feta cheese, crumbled
- ½ cup toasted pecans or walnuts (optional, for added crunch)
- ¼ cup thinly sliced red onion (optional, for a bit of bite)
Honey Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
Instructions
- Combine the ingredients: In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to begin making the vinaigrette.
- Whisk until emulsified: Whisk vigorously until the dressing is well combined and slightly thickened, forming a cohesive mixture. Alternatively, add all ingredients to a small jar, seal tightly, and shake vigorously until emulsified.
- Taste and adjust: Sample the vinaigrette and adjust seasonings—add more honey if too tart, more lemon juice for extra zing, or salt and pepper to enhance flavor.
- Set aside: Let the vinaigrette rest to allow flavors to meld while preparing the salad ingredients.
- Prepare the greens: Place dry mixed greens into a large salad bowl, ensuring no excess moisture remains to prevent sogginess.
- Add the blueberries: Evenly sprinkle fresh blueberries over the greens to provide bursts of blueberry flavor in each bite.
- Add the peaches: Arrange the sliced peaches on top of the fruits and greens, fanning them out for an attractive presentation. Pat dry if very juicy.
- Add the feta cheese: Generously crumble feta cheese over the salad to add a salty, tangy complement.
- Add the red onion (optional): Sprinkle thinly sliced red onion over the salad for a sharp bite and color if desired.
- Add the toasted nuts (optional): Sprinkle toasted pecans or walnuts on top for crunch and nuttiness. Toast nuts in a 350°F (175°C) oven for 5-7 minutes or in a dry skillet over medium heat until fragrant and lightly browned.
- Drizzle with vinaigrette: Just before serving, drizzle some of the honey-lemon vinaigrette evenly over the salad, starting with half and adding more to taste to avoid overdressing.
- Toss gently: Carefully toss the salad to combine and coat ingredients without bruising the greens.
- Serve immediately: Serve the salad fresh to enjoy the crisp texture and vibrant flavors before the greens wilt.
Notes
- Ensure greens are thoroughly dried to keep salad crisp.
- Toasted nuts add great texture but are optional; you can omit if allergic or prefer a nut-free salad.
- Adjust sweetness and acidity of vinaigrette to your preference by balancing honey and lemon juice.
- Serve immediately after dressing to avoid soggy greens.
- Peaches can be patted dry if very juicy to reduce excess moisture in the salad.
